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Tuesday, March 27, 2007

Bock Chicken recipe

Loren Verkovod posted a comment to the Spring Session entry that was just a bit long for comments, so for esthetic reasons, I pulled it out and made a separate entry of it. The recipe sounded too good to waste.

He also notes: " I heard the Anchor Bock is just a spice stripped Our Special Ale? Tastes like it to me. Regardless, it's a nice offering. Though not quite a true to form Bock tasting version."

Dunno, Loren, could be. I'll try to remember to ask an Anchorite at WhiskyFest Chicago. Meantime, here's the recipe he sent along.

Cook chicken in two batches, turning frequently until well-browned, about 8 to 10 minutes per batch. Remove chicken to plate. Pour out all but two tablespoons of pan drippings.

Add onion, chiles, ginger, garlic and salt to remaining drippings in pan. Cook, stirring, for 3 to 4 minutes until onion is lightly browned. Stir in rice and cook for 1 more minute. Add beer, coconut milk, beans and half of cilantro. Return chicken to pot along with any accumulated juices.

Bring chicken mixture to boil, cover pot and reduce heat to low. Simmer for 30 to 35 minutes or until liquid is absorbed, rice is tender and chicken is cooked through. Stir in remaining cilantro.

3 comments:

Forgot to mention. If you make this, hollar back. I thought it was missing something...like hot sauce maybe? I would try it again with Hofbrau Maibock as this needed more sweetness (and salt as well). Or a Scotch Ale maybe? Still tasty, as is. Just a skosh bland.

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All opinions expressed on this blog are strictly my own; they do not reflect those of the publications for which I write.
I've been a full-time drinks writer since 1996. My first whiskey book, "Tasting Whiskey," came out in October 2014. I am the author of four regional brewery guidebooks. Next time you see me at a bar or event or distillery, say hi.